Name: Toasted Barley & Roasted Beetroot Salad
Prep time: 10 min
Cook time: 60 min
Yield: Serves 4
Ingredients: 2/3 cup McKenzie's Australian Pearl Barley; 4 cups water; 2 bunches baby beetroot, trimmed and scrubbed; 1 1/2 tbs extra virgin olive oil; 3 tsp honey; 3/4 tsp wholegrain mustard; 50g feta, cubed; 1 green apple, quartered and sliced; 2 tbs pepitas, toasted

Toasted Barley & Roasted Beetroot Salad

Serves 4

Prep 10 mins

Cook 60 mins

2/3 cup McKenzie's Australian Pearl Barley 4 cups water 2 bunches baby beetroot, trimmed and scrubbed 1^1/2 tbs extra virgin olive oil 3 tsp honey 3/4 tsp wholegrain mustard 50g feta, cubed 1 green apple, quartered and sliced 2 tbs pepitas, toasted

Step 1

Preheat oven to 170ºC fan forced. Heat a small saucepan over medium heat. Toast barley, stirring constantly, for 4 minutes or until golden. Add water and bring to boil. Reduce heat to low and simmer for 30 minutes or until tender. Drain and refresh under cold running water.

Step 2

Wrap each beetroot in foil. Place on a baking tray and roast for 30 minutes or until tender.

Step 3

Whisk the oil, vinegar, honey and mustard in a bowl. Season.

Step 4

Combine barley, apple, feta and half the dressing in a large bowl and add beetroot. Toss gently to combine. Drizzle with remaining dressing and sprinkle with pepitas and herbs.

Toasted Barley & Roasted Beetroot Salad